Eggplant Fitters In Tomato Curry || Baingan ke pakode ki sabji
Stuff Brinjal Pakora Curry: Isn’t interesting? Brinjal/ aubergine /vankaya/ baingan or eggplant whatever name you called this curry is really special and different from regular brinjal curries.
There are so many variations in making this curry. However, this stuffed brinjal curry is my favourite. This is my method of making this curry and everyone in my family likes it including my daughters.
Which Verity Of Brinjal Is Best For This Recipe:
Brinjal is nothing but eggplants and is also known as ‘baingan’ in Hindi. You can use any variety of brinjal in this curry recipe. when I heard about brinjal fitters I found it so exciting that I thought about a nice kofta curry made out of brinjal. My girls are not very fond of brinjal and I am sure that the picture is the same in most of the houses.
I chose to use used purple brinjals. However, green or white coloured brinjals can be used, as well to make this baingan masala.
To make this creamy and spicy brinjal pakora curry, first I had made pakodas out of stuff brinjal dipped in flavourful besan or chickpea flour and fry them till golden.
For gravy, I used simple ingredients like chopped onion, garlic ginger and tomatoes and made a smooth gravy out of it.
Why This Recipe Works:
- This curry is different.
- Curry is very unique.
- This can be a vegan curry if you skip paneer
- perfect for any party menu.
Tips And Suggestions
Anyway, some of the important tips, suggestions and variations for a perfect spicy brinjal pakoda curry recipe. Firstly as I mentioned earlier the eggplant has to be tender and also small in size. Particularly, the purple coloured purple with stripes is ideal for this curry. Secondly, while you are preparing this curry, you have to be generous with the amount of oil added to make this curry. The addition of oil lowers the spice level of the curry and at the same time, it makes it more creamy. Lastly, increase or decrease the spice level as per your taste preference. You can control with the red chillies and also control by adding
Finally, I would like to suggest you few more brinjal recipes from my blog:
How To Make Stuffed Brinjal Pakora Curry / ( Eggplant Fitters In Tomato Curry )
Course: MainCuisine: IndianDifficulty: Medium4-5
servings30
minutes40
minutesThis brinjal curry is very different and unique then other brinjal curries the crispiness of the pakoras add a special flavour to it.
Ingredients
- For stuffed brinjal kofta (fitter)
Brinjal small round……6
Potatoes………………..4 (boiled )
Paneer……………………5 tbsp
Green Chili …………….1(chopped)
Green Coriander………4 tbsp
Ginger garlic paste……2tsp
Chilli powder……………1/2 tsp
Coriander powder…….1/2tsp
Salt ………as required
Sugar…….1/4 tsp
Raisins …….6-7
Gram flour ……..1cup
- For tomato gravy
Onion ………1 big
Tomatoes ………….4
Ginger………………..3″
Garlic…………………6-7
Green chilli………….2
Cumin seeds………..1/2 tsp
Chilli powder……….1/2 tsp
Coriander powder….1/4 tsp
Turmeric powder…….1/4 tsp
Salt ….as required
Garam masala …….1/4 tsp
Directions
- For brinjal fitters:
- Peel and mash boiled potatoes, add crumbled cottage cheese, chopped green chilli. keep aside.
- Hot oil in a pan adds ginger garlic paste sauté for a minute and add potato mixture in it add all other dry ingredients except gram flour.
- Wash and slit brinjal longitudinally very carefully it should not split apart, oil the surface of brinjal with mustard oil, preheat oven at 200*c and roast brinjal till tender ( you can deep fry brinjal if you want )
- When pulp is become tender scoop out pulp carefully and mash it properly add this pulp to the potato mixture.
- Fill stuffing mixture in a cavity. While doing this you have to be a little careful do not apart brinjal from each other.
- Make a batter out of gram flour and salt with adequate water to form flowing consistency and beat it nicely.
- Now dip each filled brinjal in it and deep fry in moderately hot oil till brown and crisp. These koftas or fitters are crunchy and tasty you can enjoy them like snacks also with green chutney.
- For gravy…
- Nicely roast tomatoes on fire by inserting a barbecue stick or a fork in tomatoes. It is done when the cover of tomatoes crack and burn.
- Peel cover and chop tomatoes finely.
- In a skillet heat oil, add cumin seeds, chopped ginger, chopped garlic and chopped onion. Stir for 3-4 min till onion turn light brown. Add chopped roasted tomatoes in it and stir nicely, add all dry ingredients and cook till oil separates. Add just a little water and cook for 2 more minutes.
- How to serve…
- Put gravy In a square serving dish and arrange brinjal koftas on it. Garnish with green coriander and serve hot with lachcha parantha or romali roti.